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Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach)

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Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach) trình bày về vệ sinh thực phẩm; mục đích an toàn thực phẩm; nền tảng/cơ sở an toàn thực phẩm; bệnh từ thực phẩm.

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Nội dung Text: Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach)

  1. PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN Hazard Analysis Critical Control Point CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM A Food Safety Approach
  2. Vệ Sinh thực phẩm ll conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain ất cả các điều kiện và phương tiện cần thiết để đảm bảo rằng thực phẩm an toàn trong mọi khâu của dây chuyền thực phẩm Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  3. Vệ sinh thực phẩm Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Phải đảm bảo rằng thực phẩm không gây hại cho người tiêu dùng khi thực phẩm được chuẩn bị, nấu nướng, và / hoặc thùy theo mục đích sử dụng chúng Source: Codex Alimentarius (WHO) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  4. Mục Đích an toàn thực phẩm  Bảo vệ con người  Protecting People  Làm cho công nhân và người dùng được an toàn  Keeping the Employees and Customers  Phòng ngừa các lỗi về an toàn thực phẩm Preventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  5. Nền tảng/ cơ sở an toàn thực phẩm  First food law written in 2500 B.C.  Pakistan food laws are dated back 1876.  First HACCP system was developed between NASA and Pillsbury in 1971.  Got shape of seven principles and adopted as a regulatory requirement in late 80’s in USA.  Become a regulatory requirements in EU since 1998. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  6. Bệnh từ thực phẩm - Consequences  Contaminated food contributes to 1.5 billion cases of diarrhea in children each year;  Resulting in more than three million premature deaths WHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public Health Issue for the New Millennium], at p. 7 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  7. Foodborne illness – Economic cost  In US, government estimated cost US$ 5.6 billion to 9.4 billion.  In EU, estimate is € 3 billion annually.  In Australia, estimated cost was calculated as AU$ 2.6 billion annually.  In 1991, Peru lost more than $ 700 million in export of fish and fish products Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  8. Những quan ngại an toàn thực phẩm Food safety concerns Các nước đang phát triển:  Inappropriate use of agricultural chemicals  Use of untreated or partially treated waste water  Use of sewage or animal manure on crops Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  9. Những quan ngại an toàn thực phẩm Food safety concerns  Absence of food inspection, including meat inspection  Lack of infrastructure, such as adequate refrigeration  Poor hygiene, including a lack of clean water supplies Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  10. Những thách thức an toàn thực phẩm Food safety challenges  Changes in animal husbandry  Changes in agronomic process  Increase in international trade  Changes in food and agriculture technology Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  11. Những thách thức (t.t) Food safety challenges  Increase in susceptible population  Increase in travel  Changes in lifestyle and consumer demands  Bioterrorism Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  12. Food chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  13. Cơ chế kiểm soát Control mechanisms  Regulations  Codes of practice  Inspection regimes  Risk reduction methodologies – HACCP  ISO 9001 Based management systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  14. HACCP  A proven system.  Proactive approach.  Known way to comply with legislative requirement.  Improved product quality.  Less product recalls and wastage during processing.  More customer reliance on product. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  15. Pre-requisite programs  Steps or Procedures that control the in plant environmental conditions  Provide foundation for safe food production Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  16. Pre-requisite programs  Personnel  Infrastructure  Sanitation and House Keeping  Production and Process Control Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  17. Personnel  Supervision  Disease control  Medical examination Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  18. Personnel  Illness and injuries  Cleanliness  Education and training Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  19. Infrastructure  Physical facilities  Design construction and installation  Maintenance and operation  Pest management  Water supply Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
  20. Sanitation and housekeeping  Cleaning – Factors influencing cleaning – Cleaning agents  Sanitizing – Heat sanitizing – Chemical sanitizing Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By
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